It’s practically the end of the year and the winter temps have come. Despite the below freezing conditions, the weather allows me to enjoy some comforting dishes to stay warm. I recently made this Oxtail Stew that is so rich, meaty and flavorful with a tomato based sauce and studded with peas and pearl onions. Served atop a bed of rice, this is a stick to your ribs, hearty meal on a chilly day…
For those that are not familiar with oxtails, this is a cut of beef from the tail end. It’s a cut that is especially great for slow cooking, pressure cooking and/or braising until it falls off the bone. We loved this dish – and all things made with oxtail. If you prefer, you can substitute the oxtail with beef stew meat for something similar… but it won’t give off the same silky rich texture that oxtails do.
recipe adapted from Sunny Anderson
4 pounds oxtails
2 large Vidalia onions, chopped
3 scallions, chopped
4 garlic cloves, smashed
1 bunch fresh thyme
2 tablespoons red pepper flakes
4 teaspoons hot paprika
2 bay leaves
2 tablespoons hot sauce
6 cups low-sodium beef broth
4 teaspoons tomato paste
2 tablespoons salt
1 cup frozen peas
1 1/2 cup frozen cooked pearl onions
In the IP insert, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, and hot sauce and marinate at least 4 hours or overnight in the refrigerator to fully season the oxtails.
Plug in the IP with insert set in place.
Add 6 cups of beef broth, tomato paste and salt.
Press MANUAL and adjust the time to 90 minutes on HIGH pressure.
Once at pressure, the display will reflect 90 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a several minutes for this to happen).
Skim any visible fat off top. Season with 2 tablespoons salt, add the peas and pearl onions; Stir to warm through.
To serve, you can serve on the bone or remove oxtail from the bone – as it should naturally fall off from the pressure cooking. Serve over rice.
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